30 Minutes to Fancy! Halibut, En Paupiette! 

In the culinary arts, the term en papillote refers to a moist-heat cooking method where the food is enclosed in a packet of parchment paper or foil – and then cooked in the oven. Seriously though- cooking anything in a pouch will create a delicious infused meal. In this case, the white fish and veggies stays so juicy and moist. They are all benefitting while being bathed in olive oil, and citrus lusciousness. 

All in 30 minutes or less! 

Ingredients:

2-4 medium Yukon potatos, sliced into very thin rounds about 1/16th-inch thick

10-12 Asian pea pods, cleaned

1 bulb fresh fennel cleaned and sliced thin

2 green scallions, cleaned cut in halve. Vertical .

4 -6 Tablespoons good quality olive oil, divided

Himalayan salt and fresh ground pepper to taste

2 white fish filets, about 6 ounces each

1 orange, zested and juiced

1 Meyer lemon, zested and juiced 

2 sprigs of fresh thyme 

2 Tablespoons fresh parsley chopped, for garnish 

1 bunch of fresh chives for garnish 

Method

Preheat oven to 400’F. 

Cut a 2 / 12-14 inch long sheets of kitchen parchment. Fold each piece in 1/2 and make a crease. Open back up revealing crease. Spray with your favorite non-stick cooking spray. Set aside on a high sided baking sheet.

Slice the potato, fennel very thin, about 1/16th of an inch. Add half the potato slices in the center of the parchment working only on one side of the crease ( as the parchment will be folded over later) fan the vegetables in a circle slightly overlapping the previous vegetables in a pattern. Potatoes, fennel then pea pods. Making sure to distribute the vegetables evenly among the pieces of parchment. 

Gently drizzle the potatoes, fennel and pea pods with about 1 tablespoon of olive oil, season with salt and pepper. Repeat this process with other sheet of parchment, and the remaining potato, fennel and pea pods

Top each portion of vegetables with 1 filet. Top each filet with a scallion. 

Evenly drizzle each filet with about 1-2 more Tablespoons of good quality olive oil and again season with salt and pepper. 

Zest the citrus, and set aside. 

Cut the orange and lemon in 1/2 and squeeze half the juice of the lemon over one filet, and half the juice over the other filet. Repeat with the additional citrus. Discard remaining rines. Add additional citrus slices to packet if you wish for a more intense citrus flavor. 

Top each with a sprig of fresh thyme. Fold foil over at crease and begin sealing packets, by crimping parchment in one inch increments drawing to a close in a 1/2 moon shape. Make sure to tightly crimp from one end to the other – consistently folding each seam so the olive oil and citrus juices will not leak out. 

Carefully place high sided baking sheet in the oven and bake for about 20-25 minutes. 

Remove from the oven and carefully open one packet by crimping back the ending of the crimps. Do not tear open just in case you need additional steam time. 

Check for doneness of both packets and and if necessary, return to the oven for an additional 5 minutes, or until done. 

Remove from oven and place the whole packet on a serving dish and top cut open with scissors-  pulling cut parchment back to reveal the meal-in-the-pouch. Garnish with remaining citrus zest, chopped parsley and chives. 
Serves two – want more just make more pouches.

Yum! 

Chefs Notes

Before serving, tie pouch ends with butchers twine for a more rustic look.

Top off with a little white wine in each pouch before cooking, for additional flavor. 

Spicy Turkey Zucchini Boats! Like a Taco without a Shell. Whatever Floats Your Boat, Right? 

Ingredients:

8 medium zucchini

1 cup chicken stick

1 pound ground turkey, chicken, beef or Italian sausage 

1 tablespoon olive oil

1 onion, peeled and chopped small dice 

1 cup mushrooms, quartered ( optional) 

2-3 cloves garlic, minced fine

3 cups pasta sauce

1 Tablespoon oregano, minced fine

1 Tablespoon fresh marjoram, minced fine 

1/2 Tablespoon fresh rosemary, minced fine  

¼ teaspoon Himalayan or Kosher salt

¼ teaspoon fresh ground pepper

1/4 teaspoon crushed red pepper, or to taste

1/2 -1 teaspoon ground cumin

1/2 teaspoon ground ancho Chili

1/4 teaspoon ground white pepper

1/2 cup finely shredded mozzarella cheese 

1/4 cup finely shredded Parmesan cheese

2 Tablespoons Italian style panko bread crumbs

1/4 bunch of flat leaf Italian parsley for garnish 

Method

Preheat oven to 375 degrees F. Measure out 1 cup of the pasta sauce and set aside.
Set aside a 13×9 glass baking dish 
Trim ends from zucchini and slice in half, lengthwise. With the tip of your knife score crosshatches on the inside of the zucchini flesh. Use the tip of a small spoon to scrape out the flesh. Chop the zucchini flesh into medium dice and set aside. 

Place the scooped out zucchini boats into a 13″ x 9″ baking dish and add about one cup of chicken or vegetable stock. Season with salt and pepper.

Cover with foil and bake in preheated oven for 20 minutes, until just slightly fork-tender. Remove from oven, and set aside to cool slightly.

While the boats are baking, add olive oil to a large high sided skillet and place over medium heat. Add the mushrooms and sauté until tender and browning about 4-5 minutes. Add onions, and sauté until translucent an additional 2-3 minutes. 

Add the fresh garlic, cook for an additional 1 minute. 
Add the meat and begin constantly stirring to break up the ground meat as it cooks. Continue to cook and stir until meat is thoroughly cooked and veggies have softened. Drain off as much oil if any and return the pan to the heat.

Add the chopped zucchini flesh, 2 cups of the pasta sauce, parsley, fresh herbs, salt, fresh ground black pepper, crushed red pepper and remaining spices. Stir well to combine. Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 minutes. 

While sauce is simmering remove partially cooked zucchini from baking dish and pour off any liquid remaining. 

Pour the 1 cup of reserved pasta sauce into the empty baking dish and place zucchini boats on top of the sauce.

Divide the warm filling between the zucchini boats. If you have extra filling, spoon it into the dish around the zucchini boats. Cover the dish with foil, and bake for 20 minutes, or until zucchini is fork tender. 

Remove from oven . Remove the foil and set the oven to broil.

Sprinkle the zucchini boats with Mozzarella, Parmesan and the Panko bread crumbs. Place dish back in the oven, watching closely, and cook for just a couple of minutes until cheese has melted and bread crumbs are golden brown. 

Top with fresh chopped parsley. Serve hot.

Variations

Add 1/2 cup cooked black forbidden rice 

Add Quinoa 

Add red or green bell peppers.

Add mini tomatoes 

Use left over cooked chicken

Top with fresh pesto or rough chopped basil 

Soft HomeMade Pretzels

 

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Ingredients: 

1 cup warm water (105°F)
2 1/4 teaspoons active dry yeast
Vegetable oil
2 3/4 cups all purpose flour
1 tablespoon organic cane sugar
1 teaspoon kosher salt, plus Maldon or Large grain salt for garnish
8 -10 cups water
1/8 cup baking soda

 

Method: 

With the vegetable oil, lightly grease a large bowl and two baking sheets- set aside.

In the bowl of your stand mixer, add the warm water and sprinkle in the yeast and add sugar. Mix to combine. Set aside and allow to sit undisturbed for about 5-10 minutes until bubbles and froth begin to form.

Place the flour, and  1 teaspoon salt in a large bowl and whisk to break up any lumps.

Once the yeast mixture is bubbly, add the flour mixture, and fit your mixer with a dough hook. Mix on the lowest setting until the dough  comes together, about 1 minute.

Increase the speed to medium and knead until the dough is elastic and smooth, about 8 minutes.

Form the dough into a ball, place it in the oiled mixing bowl, and turn to coat in the oil. Cover the bowl with a warm towel allow the dough to rest in a warm place until it doubles in size– about 35-45 minutes.

Once the dough has risen, punch it down and knead it until it’s smooth and springs back when poked, about 1 minute.

Turn the dough out onto a clean counter top surface, and cut dough into 12 equal pieces and place onto a lined cookie sheet. Keep covered with a light towel, or plastic wrap.

Working with 1 piece at a time, roll a 12-14 inch-long ropes and set them at your 12 o’clock to rest. Roll them all into ropes then shape.

Fold into an unfinished figure 8 then lifting the open ends twist twice and lay going back to the circle end opening. Shape into a pretzel.

Press the ends down to form a pretzel shape the best you can. Press  center of the twist to adhere to the rest of the pretzel. Gently lift and place on a greased baking sheet. Cover. Repeat with the remaining dough pieces, fitting 6 pretzels per baking sheet.

Allow the shaped pretzels to rise again in a warm place until almost doubled in volume. About 15 to 20 minutes.
Meanwhile, preheat the oven to 425°F degrees.

In a large deep sauce pan, bring the 6-8 cups of water to a boil over high heat.When the pretzels are billowy, remove the plastic wrap.

Reduce to a simmer. Stir the baking soda carefully, not to overspill. The water will foam up with baking soda is added.

Place  a few  uncooked pretzels, bottom side down, in the water. Boil for 1 minute, gently flip using a slotted spoon and continue to boil an additional minute.

Remove with the slotted spoon and place on a cookie cooling rack over paper towels to drain. Repeat with the remaining uncooked pretzels until they have all been boiled.

Paint the pretzels evenly with my recipe for egg wash, and sprinkle with Maldon or Kosher salt. Bake, rotating halfway through until golden brown, about 8 to 10 minutes.

Transfer immediately to a rack to cool. Serve with  your favorite yummy mustard.

 

Variations:

After baking, dip in melted butter sprinkle on salt and serve.

After baking dip in butter butter and sprinkle on a 50/50 mixture of cinnamon and sugar

Before baking glaze with egg wash and salt before baking for a shiny pretzel

 

 Makes 10-12 Medium Sized Soft Pretzels

Skinny Orange Chicken 


Well, skinn ( i-e-r ) ….

One of my favorite dishes is orange chicken! Mmmm, crispy bits of deep fried nuggets tossed in sugary orange glaze. 

Yikes! I did make a New Year commitment of cutting back on fried foods and recipes that include refined sugar. So- what’s a chef to do? 

Answer: Reworked the formula. Now, I can still have my orange chicken, and eat it too! And now- you can too! 

Ingredients:

2 cups all-purpose flour or gluten free flour 

2 large eggs, beaten

2 cups panko bread crumbs, or Gluten free option ( optional) 

1 lb. boneless skinless chicken breasts, cut into 1 inch chunks

Kosher salt and freshly ground pepper

Juice and zest of 2 oranges

1/3 cup low-sodium soy sauce

1/4 cup honey

2-4 dried chili peppers

2 cloves garlic, minced

2 teaspoons freshly grated ginger

2 Tablespoons cornstarch

2 cups cooked jasmine rice

Black or white Sesame seeds, for garnish

Sliced scallions, for garnish

Method:

Preheat oven to 400′ F Degrees.
Line a high sided baking sheet with parchment paper or non-stick silicone baking sheet .

Set up a dredging station with three medium sized bowls. One bowl filled with the flour and seasoned with salt and pepper, another one with the eggs, beaten and seasoned with salt and pepper, and one with panko. Next to the last bowl place the prepared sheet. 

Season the chicken pieces with salt and pepper. Begin dredging the chicken by first pressing it in the flour. Lift to shake off any excess. 

Next, coat in the in beaten eggs and finally, into the in panko- covering thoroughly. 

Last, arrange the coated chicken on the parchment-lined baking sheet and bake until no longer pink, 18 to 20 minutes.

While the chicken is baking . Prepare the glaze. 

In a small saucepan over medium heat, combine the orange juice, soy sauce, honey, garlic, ginger, and cornstarch. Whisk until combined. Add chili and cook until thickened, about 5 minutes.

Once the chicken is baked and crispy- transfer into to a large bowl and drizzle in the orange sauce. Toss well to coat. 

Serve over cooked rice garnished with orange zest, sesame seeds, and chopped scallions.

Pommes de Terre Gratinées ~”Potatoes with Cheese”~

 

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A Gratin is a culinary technique in which a casserole recipe is topped with a browned crust, from breadcrumbs, grated cheese, sometimes eggs and or butter. Gratin originated in French cuisine, and is usually prepared in a shallow cooking vessel. The flavors are rich and delicious.

Ingredients:

2 Tablespoons unsalted butter, plus additional for preparing the baking dish

2 fresh leeks

1 ½ pounds peeled Yukon gold potatoes

1/4-1/2 pound pancetta, chopped in medium dice or center cut bacon.( Optional)

1 cup heavy cream or nut milk

1/3 cup chicken stock or veg stock

2 garlic cloves, cleaned and smashed root ball in tact

2 thyme sprigs

1 bay leaf

¼ teaspoon freshly ground nutmeg

1/4 teaspoon white pepper

Salt and fresh ground black pepper

1 cup Gruyère cheese, grated

Method:

Preheat the oven to 350’F degrees.

Prepare a 2-quart gratin dish or a casserole dish by generously rubbing the inside with softened butter. Place on a lined high sided cookie sheet and set aside.

Trim the leek’s root ball, and cut off most of the green stem. Slice down the center lengthwise.Wash the leeks thoroughly between the layers to remove any grit and slice again thinly on the crosswise, into 1/4 inch strips.

Using a mandoline or very sharp knife, slice the potatoes into1/8 inch disks. Toss with salt and pepper. Layer the rounds, slightly over lapping one another- from left-to-right, or in a circle — bottom-to top, in the buttered gratin dish.

In a small sauce pan cook the pancetta until crispy. About 3-5 minutes- drain on a paper towel. Set aside.

In a large skillet over medium heat- melt the butter. Add the leeks, a large pinch of salt and a few grinds of fresh salt pepper. Add the thyme. Cook stirring occasionally until leeks are tender and golden, 5 to 7 minutes. Discard thyme sprigs and scatter the cooked leeks over the sliced potatoes.

While the leeks are cooking, heat the cream, the chicken stock with the garlic, and bay leaf in an additional saucepan. Simmer for about 5 minutes until flavors are infused in the cream. Add nutmeg and white pepper.

Sprinkle the pancetta ( reserving 1/2 ) on top of the cooked leeks, pour the cream over the leeks and potatoes and pancetta. Top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40- 50 minutes, uncover and bake until the cheese is bubbling and golden brown an additional 15 to 20 minutes. Remove from oven, sprinkle with the reserved crispy pancetta and garnish with chopped parsley.

Makes approximately 4-6 servings

Making Fresh Pasta at Home

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Sixteen years ago I designed a cooking school for kids with my then, 6 and 8-year-old daughters. They named it: Kids Culinary Adventures- where math, reading, science and art mix with kids. Although I’ve retired from teaching hands-on to children- and both my kids grew up and onto college. I do continue to food coach parents on picky eaters, on how to shop, and eat healthier.

Several classes at Kids Culinary Adventures were popular, many really stood out and we would need to continually teach them. The class I will be sharing with you today was always a success. It was called,”Have You Lost Your Noodle?”. KCA was popular for anchoring academic through the medium of cooking. This class was no expectation. Have you lost your noodle, was a vehicle to teach at home pasta making and an opportunity to discuss the beautiful history and geography of the noodle. As you might imagine it was a wonderful social studies course as a whole.

As the founder of KCA, my family and I have designed well over 400 culinary classes throughout the years. All  of those classes have been taught in our San Francisco, Bay Area location. Have you lost your Noodle, was no exception. The funny part was – THIS  was the class all the parents wanted to take. The demand was so high– we eventually designed an adult class that would also guide families away from fast, additive free, highly processed and pre- prepared foods. We named this class:”Cook Outside the Box”. Parents were learning how to and cook fresh– and, in as little time as possible.

Making pasta from scratch only seems like a huge undertaking. I’m here to tell you–making fresh homemade pasta can be done in under 30 minutes of hands on attention! (with the exception of the dough’s rest period.) It’s likely you will be spending more time reading about  pasta making— than you will be actually engaged hands-on.


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Before you approach the recipe– here are a few things I’d like to chat about before sending you off with a basic pasta dough recipe— here they are:

About the Flour :

The names, Doppio Zero ( double zero), 00 and 0 flour refer to specifically Italian milled flours used for pasta making.

The Italian grading system is used in many pasta making recipes—and is as follows: 2, 1, 0 or 00. These symbols indicate to how finely the flour is ground, and how much of the bran and germ has been removed in the process. American flour, on the other hand is graded by both– color included:  white, brown, whole meal and by gluten content, or strength. We read names such as:  all purpose, strong, extra strong or similar grammar. The basic rule rule of thumb among cooks is the stronger the flour, the better the bread. The less dense the flour is, the better the cake or pasta. All else being equal, stronger flour is good for stronger bread type textured items. We avoid these characteristics in our cakes and pastas.

If you are looking to make a better pasta, start with a finer flour– all purpose will work too, but 00 flour has been refined more so than the standard all purpose flour or bread flour– which is  higher in protein, and could result in your pasta tough to the bite and chewy.

The bottom line is : All this doesn’t refer to the flours ingredients, as much as it refers to how finely the flour has been ground down. Doppio- zero is great to work with — especially making pasta by hand. It is super-fine, like talcum-powder. Because it is so fine, the whole mixing, folding, rolling process is much easier, and result in a perfect textured product. Italian Grade 00 is a soft flour with around just 9% protein and best for cakes. I use it for pasta too.

Lower gluten = soft flour = cake, pasta, items soft and billowy baked goods
High gluten = hard flour = breads or yeasted items that expand with heat need to withstand the rise of the yeast without blowing the top off the loaves.

Variations: Some cooks like to add fresh chopped herbs. Fresh garlic, or powdered spices to the recipe before mixing and kneading — just make up for the variance of water content if there is one. Some people like to add liquified spinach, or other delicious vegetables. Experiment. The dough will tell you what it needs— by how sticky or dry it is. Listen to it. Start with a basic dough recipe below and gradually begin to add to your repertoire each time you make a new batch. Learn the basics first.

Making dough on a raining day is not for first time learners. The flour will absorb the moisture from the humid atmosphere and make things… well, a sticky situation. Making dough on these days become a bit more time-consuming, among other things. Stick to drier temperatures until you really have the pasta making method down.

Note of Filled Dough: Pasta can be filled with just about anything. The most important thing to remember is: How the dough is cooked and filled. Over-filled or under-fill can ruin your day. If you over-fill the dough, you risk the ravioli or the tortellini popping in the cooking liquid. If you under-fill the dough, you risk the mouth-feel at serving time will be just chewy gob of tasteless dough.

Chefs Secrets:
Adding any type of oil to the water is a no-no — this will stop the pasta from its absorption rate, and the sauce will run off of it instead of adhering the finished product.

Always add a touch of the pasta’s cooking liquid to the sauce. The starch in the water will combine with your other ingredients and become sticky insurance— the results will be a better marriage between your pasta and your sauce.

If making any type of creamy egg-based pan sauce; always add the sauce while the pasta pan is completely off the flame. This reduces your risk of scrambling the eggs in the recipe and instead will result in a beautiful decadent base to blanket your glorious work.

Always cook pasta in boiling salted water.


Basic Pasta Recipe

Ingredients:

3 large egg yolks, room temperature
1 Tablespoon good quality olive oil
Pinch of salt
2 cups of low protein flour, such as Italian grade Doppio-Zero flour or American grade AP or cake flour, sifted.

Method:

Whisk eggs and oil in a medium bowl or if you don’t want any clean up in a large plastic food storage bag– but begin on the table if you want the authentic feel. Combine with your finger, the salt and 2 cups flour in a large bowl. Make a well in the center of the flour, and pour the egg mixture into well.

Gradually incorporate flour mixture into egg mixture with a fork or your fingers– (shaped in a claw ) mix until a shaggy type dough forms.

Turn the dough out onto a lightly floured surface and knead until it comes together as a smooth ball. About 5-8 minutes. If the dough is sticky, dust lightly with additional flour as needed. The dough will become family stiff because the protein in the dough is developing gluten strands. These strands are like rubber bands. If the dough becomes too difficult to knead cover it and give it a five-minute rest. This will relax the gluten strands and allow you to get back to work.

Once a smooth ball has been formed from your kneading efforts, shape the ball into a 1/2 inch disk. Wrap in plastic or in a gallon sized food storage bag. Allow to rest until the dough holds an indentation when pressed with your finger, minimum 30 minutes but up to 1–2 hours is fine.


When you are ready to roll—literally

Set a pasta maker to thickest setting. (If you do not have a pasta maker, skip this step and proceed to my notes below). Dust dough lightly with flour and divide into 4 pieces. Working with a single piece at a time and keeping remaining dough wrapped in plastic.

Flatten dough into a narrow rectangle no wider than mouth of machine and pass through the rollers on the highest setting. Alternatively, flatten the dough with a rolling pin.

Fold the outer most edges in from each side overlapping one another, then rotate the whole piece 90 degrees. Run through the rollers again and then repeat without folding or rotating , adjusting the machine to a thinner setting after each pass. Dust lightly with flour if the dough becomes sticky at any point. Continue until the pasta sheet is 1/16” thick— and you can almost see your hand through it, like a fine set of silky sheers, as in,“window treatment”. Usually about an #8 on the dial of most pasta making machines.

Place your newly formed sheets of pasta sheets on a lightly floured surface to dry. Or hang on a clean clothing hanger, covered with a clean lint free dishcloth. The dough can be rolled out into sheets 4 hours ahead. Stack on a baking sheet between pieces of parchment paper; covered. Cut into any shape or form.

Rolling the Dough by Hand
If you don’t have a machine, don’t worry. Use a rolling pin and your body weight to press the pasta as thin as possible. Just like described above—you need to build the pasta in layers, folding it back over itself, and flattening again and again, about 4-6 folds. You will know when its ready when it is very smooth to your sight and touch; and you can roll it out thin enough to see your hand on the other side of the sheet. This method will take a bit longer, but is very achievable. Now cut and shape the dough with a knife or a pizza fough cutter If you’re not making filled pasta. Or you can purchase a Eppicotispai “Chitarra” Pasta Cutter with 32cm/12.5-Inch Rolling Pin

Note: Below is a link to one of the best homemade pasta making website I think I’ve ever seen. Because I am not standing next to you and teaching you hands-on, take a good look at this website. If I was going to design a pasta making photo montage, this is exactly how it would look– scroll all the way through for the best benefit.

 Serious Eats Makes Pasta.

 

 

Traditional Vanilla Bean Pot De Crème

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Doesn’t come anymore traditional than this! Time consuming, but if you have the time to spare- you will learn why this recipe is a classic ! Deliciously rich, creamy and elegant.

 

Ingredients:

1 1/2 cups whole milk

1/2 cup heavy cream

6 large egg yolks

1/2 cup sugar + 1 Tablespoon

1- vanilla bean

Pinch salt

1teaspoon good quality vanilla extract

1teaspoon good quality instant espresso powder

Unsweetened whipped cream,for serving

Method:

In a medium saucepan, combine the whole milk with the heavy cream and 1Tablespoon of the sugar and the pinch of salt. Split the vanilla bean in half lengthwise, scrape the vanilla seeds into the cream, and drop in the empty pod. Bring to a simmer over moderately high heat. Set aside, and allow the vanilla to steep in the cream for 30 minutes to 1 hour.

In a small bowl, beat the egg yolks with the remaining1/2 cup of sugar until thick and creamy, about 1 minute.

Re-heat the cream just until warm, and slowly whisk 1/2 – 1 cup of the hot milk, into egg yolks while whisking vigorously; do-not to curdle the eggs. Bring the egg yolks close to the same temperature as the milk. We call this stage: Tempering. Once the cream is tempered into the egg yolks, transfer the tepid egg mixture to the saucepan with the remaining flavored cream. Begin cooking to form a custard.

Over moderate heat, whisk constantly, until it is slightly thickened, about 2-3 minutes. Remove from the heat and strain the mixture through a fine sieve into a large glass measuring cup or bowl to help you poor into smaller serving vessels or molds.

Preheat the oven to 300’F Degrees. Place rack in center of oven. Bring a teapot filled with water to a boil.

Place the serving molds in a large high-sided casserole baking dish. Place the baking dish onto two sheet pans line the top sheet pan with a non slip silicon baking sheet or parchment paper. (This will provide double the insulation so the custards can cook evenly and slowly and non slip surface when you remove it from the oven.) Place the sheet pans with the molds on the center rack in the pre heated oven.

Gently stir the custard on the stove, remove the vanilla bean pod and discard. Carefully fill each mold with the custard mixture while in the oven.

Once the molds are filled with the custard- carefully pour the hot water from the teapot around the molds. ( try not to splash) Bring the water level up halfway – two-thirds up the sides of the molds.

Bake for 30 to 55 minutes. The cooking time will vary depending on the size of the molds. To test for doneness, reach into the oven and using a tea towel to protect your hand, gently shake one of the molds. The custard should be set, but will still jiggle slightly, like gelatin.With tongs carefully remove the molds one at a time onto a tea towel and then onto a cooling rack. Allow to cool completely, then refrigerate 8 hours or overnight.

Serve the pots de crème with lightly sweetened whipped cream and white chocolate shavings or a dusting of cinnamon sugar.

Makes approximately 8-10 servings depending on the size of your molds.

Note: If eggs begin to curdle in tempering stage immediately cool cream before and further additions and immediately run the mixture through a sieve before proceeding to the next step.